Restaurant style kaju paneer korma Recipe

Cooking Directions

• STEP 1.Soak the cashews in warm water for 15-20 minutes and then grind them into a smooth paste.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon, and cardamom pods. Saute until fragrant.
• STEP 3.Add finely chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add the cashew paste and cook for a few minutes. Then, add paneer cubes and mix well.
• STEP 6.Pour in water to adjust the consistency and season with salt. Simmer for 5-7 minutes.
• STEP 7.Finish with a drizzle of fresh cream and garnish with chopped coriander leaves.
• STEP 8.Serve the kaju paneer korma hot with naan, roti, or rice.

Cooking Tips

• Soaking the cashews in warm water helps in making a smooth paste.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of ghee while cooking the masala.
• To make the dish more indulgent, you can add a handful of raisins and cashews while cooking.

Storage and Serving

• Kaju paneer korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.